Rasgulla Float Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
VegetarianMain Ingredient

Ingredients

 Rasgulla1 Kilogram
 Milk1 Liter
 Sugar1⁄4 Cup (4 tbs)
 Cashewnut powder2 Tablespoon
 Powdered cardamom1⁄2 Teaspoon
 Rose essence1⁄2 Teaspoon
 Nuts1 Tablespoon, blanched and chopped

Nutrition Facts

Serving size: Complete recipe

Calories 5582 Calories from Fat 1513

% Daily Value*

Total Fat 209 g321.4%

Saturated Fat 84.4 g422%

Trans Fat 0 g

Cholesterol 272.4 mg

Sodium 456.9 mg19%

Total Carbohydrates 866 g288.5%

Dietary Fiber 26.9 g107.5%

Sugars 319.3 g

Protein 114 g227%

Vitamin A 20.4% Vitamin C 1.1%

Calcium 255.2% Iron 83.7%

*Based on a 2000 Calorie diet

Directions

Remove rasagollas and keep aside.
Take a thick pan and melt sugar in 1/4 cup of rasagolla syrup.
Add milk to this and scald over low heat to half its quantity.
Add powdered cashewnuts and cardamom and cook until creamy, stirring.
Remove from fire.
Add essence and pour into shallow dish.
Cool.
Add rasagollas, garnish with nuts and serve chilled.
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